Beef Heart Stew
A hearty and budget-friendly beef heart stew that’s perfect for keto lovers, loaded with nutrients and comforting flavors.
Ingredients
Main Ingredients
- 2 pounds beef heart (trimmed and cut into cubes) Make sure to trim well for tenderness.
- 1 big onion, diced
- 3 cloves garlic More garlic for extra flavor.
- 2-3 carrots (optional, or sub in parsnip) Can be skipped for stricter keto.
- 2 stalks celery, sliced
- 4 cups beef broth or bone broth (low sodium) Aim for low sodium for better health.
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 tablespoons olive oil For browning the meat.
- to taste salt and pepper Adjust according to personal preference.
Additional Variations
- mushrooms and/or a splash of red wine For a more robust flavor. Can be added to the stew.
- paprika For depth and smoky flavor.
Instructions
Slow-Cooked Version
- Heat olive oil in a skillet and brown beef heart chunks for added flavor.
- Transfer browned beef heart to the slow cooker.
- Add onions, garlic, carrots, and celery to the slow cooker.
- Pour in beef broth until it nearly covers the ingredients.
- Add bay leaf and thyme, season with salt and pepper.
- Cover and cook on low for 8 hours or high for 4 hours.
- Serve once everything is melt-in-your-mouth tender.
Pan-Fried Version
- Trim the heart and heat olive oil in a wide-bottomed pan.
- Brown the cubes in batches and set aside.
- In the same pan, add onions until golden, then garlic and celery.
- Return beef heart to the pan and add broth, enough to make it stew-like.
- Simmer with the lid on for about an hour, stirring occasionally.
- Adjust soupiness with broth toward the end and season to taste.
Notes
Trim the heart well to avoid rubbery texture. Store leftovers in the fridge for 3 days or freeze for up to 3 months. This stew is better the next day as flavors meld.